Alright y’all, we’re halfway through the week! Although, I know that my weekend will consist of sanding, caulking, and priming the siding of our house so I’m not sure how much I’m actually looking forward to the weekend. I think this is the only time I have ever hoped for rain. 😉 We of course are also celebrating Easter on Sunday and it’s also my niece, Scarlett’s 4th birthday which I’m super excited for! 4 is such a fun age and I can’t wait to see her reaction to her presents! My sister usually goes all out with a big party with lots of food and handmade decorations (If you missed it, check out Alice’s butterfly birthday here) but she has had extreme morning sickness the last few months so is keeping it a little low key this year. We’re having a breakfast feast at my parents Sunday morning.
These cheddar cheese biscuits are the perfect side dish for a quick dinner (which is the kind of dinners we’ve had in our house this week). Seriously, we’ve been taking advantage of the good weather so have been outside working on the house until at least 8 every night. These were a perfect pair to our leftover chicken and salad. They are dang good for only 5 ingredients and 15 minutes from start to finish!
Mix all ingredients together in a large bowl with a fork. It get kind of sticky so if you need to, spray your fork with a little cooking spray to make it easier to mix.
Take heaping spoonfuls of dough and place on baking sheet. Again, this part can be sticky so try not mess with the dough much. I tried to make them into pretty balls but failed miserably.
After the biscuits are done baking, remove from baking pan immediately to a cooling rack.
- 5 cups buttermilk pancake mix
- 2 cups grated cheddar cheese
- 1 14oz. can chicken broth
- 1/4 tsp. garlic powder
- 1 tbsp. chopped green onion
- Preheat oven to 350 degrees F.
- In large bowl, mix all ingredients together until fully combined.
- Drop spoonfuls of dough onto ungreased baking sheet.
- Bake for 10 minutes, or until golden brown.